Mackerel

Mackerel is a fish from the mackerel family of the perch order. The maximum length of its body reaches 60 cm, and the average is about 30 cm and resembles a spindle. It is light in weight, and its back is blue-green with many black, slightly curved lines and has no swim bladder.

Mackerel is a typical pelagic / deepwater / passage warm-loving fish that swims fast, reaching speeds of up to 77 km/h. Passages usually do not include other fish species, but sometimes include herring and consist of mackerel with the same size.

These fish inhabit waters with a temperature between 8 and 20 degrees Celsius, therefore they are forced to make seasonal migrations along the coasts of America and Europe, and also between the Sea of ​​Marmara and the Black Sea.

These migrations are in search of food, as the mackerel’s “menu” consists of small fish and zooplankton. In Bulgaria, this fish is listed as a critically endangered species in the red book.

Mackerel – useful properties

Mackerel is easily absorbed by the body and is an excellent source of proteins, and also contains a large amount of phosphorus, iodine, calcium, potassium, sodium, magnesium, zinc and fluorine.< /p>

This fish contains nicotinic acid and vitamin D, which are also an important factor in the healing of bones and improving the function of the nervous system and favoring the absorption of nutrients in general.

Just from 100 grams of mackerel, a person can get half of the amount of protein he needs for the day.
The consumption of fatty fish such as mackerel provides a person with almost 2 more kilocalories compared to white fish fish, and this is especially useful in the period of frosty winter days.

In contrast to saturated fats of animal origin, the unsaturated fatty compounds in fish are considered the most beneficial.

According to the scientists, it is the omega-3 fatty acids contained in the fish that help prevent cardiovascular diseases, lower the risk of blood clots in the vessels, and also help to increase blood flow to the capillaries.

This sea fish is very useful for expectant mothers. There are also data that when eating mackerel, some symptoms of psoriasis weaken, visual acuity and brain functions improve.

Mackerel contains a wide range of vitamins, especially vitamin D. Fish oils are 5 times more effective than vegetable oils in lowering low-density lipoprotein cholesterol levels in the blood.

Fat found in fish liver, apart from being one of the best sources of vitamin D, is also rich in vitamin A.

The muscle tissue of the mackerel contains B vitamins, which support the absorption of proteins.

Recently, the results of several studies have been published showing that regular consumption of oily fish such as salmon, mackerel, herring, sardines and cod protects against asthma.

This is explained by scientists with the action of omega-3 unsaturated fatty acids, which have anti-inflammatory properties, and with that of magnesium.

It has been proven that people with the lowest levels of magnesium in the body are most susceptible to asthma attacks.
A deficiency of omega-3 fatty acids is often associated with such diseases as cancer, rheumatoid arthritis, atherosclerosis, weak immune system.

Contraindications

Mackerel is contraindicated in case of individual intolerance. In addition, it has recently been established that oily fish is not desirable for liver and kidney diseases.